Beef Bourguignon

INGREDIENTS

• 600g Beef Steak
• 100g Bacon
• 200g Carrot
• 1 Onion
• 2 cloves Garlic
• 4 tsp Plain Flour
• 240ml Red Wine
• 400ml Beef Stock
• 200g Button Mushroom
• 100g Pearl Onion
• 20g Butter Spread
• 4 tsp Cooking Oil
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 4g Salt
• 2g Black Pepper

STEPS

1. 1

   Cut 600g of beef steak into 4 cm chunks and pat dry. Season with 4g of salt and 2g of black pepper. Prepare the raw beef on a separate board, then wash your hands and sanitize surfaces.

2. 2

   Cut 100g of bacon into lardons. Heat 4 tsp of cooking oil in a heavy ovenproof casserole over medium heat and fry the bacon for 5 minutes, until lightly browned. Transfer it to a plate.

   ⏱ 5 min

3. 3

   Increase the heat to medium-high. Brown the beef in the bacon fat in batches for 3 to 4 minutes per batch, turning until browned on all sides. Transfer it to the plate with the bacon.

   ⏱ 3 min

4. 4

   Add 1 onion (chopped) and 200g of carrot (sliced) to the casserole. Cook for 5 minutes, stirring, until the onion softens and begins to brown. Add 2 cloves of garlic (minced) and cook for 30 seconds.

   ⏱ 5 min

5. 5

   Return the beef and bacon to the casserole. Sprinkle over 4 tsp of plain flour and stir for 1 minute. Pour in 240ml of red wine and 400ml of beef stock, scraping up browned bits from the base.

   ⏱ 1 min

6. 6

   Add 1 bay leaf, 1 tsp of dried thyme, and any pan juices. Bring the liquid to a simmer, cover, and transfer to an oven preheated to 160°C. Braise for 2 hours, stirring once halfway, until the beef is fork-tender and the sauce is rich.

   ⏱ 120 min

7. 7

   About 20 minutes before the braise finishes, melt 20g of butter spread in a frying pan over medium heat. Add 200g of button mushroom (quartered) and 100g of pearl onion, and cook for 8 to 10 minutes, turning, until the mushrooms are browned and the onions are tender.

   ⏱ 8 min

8. 8

   Stir the browned mushrooms and pearl onions into the casserole. Simmer uncovered for 10 minutes to thicken the sauce. Remove the bay leaf, taste, and adjust seasoning. The beef must be fully tender and reach at least 63°C at the thickest point, followed by a 3-minute rest before serving.

   ⏱ 10 min